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Restaurant Food Waste… not for Marco Pierre White, James Martin and Judy Joo.

Within the hospitality sector there is an understanding of an inevitable level of food waste. Yet it is feasible and acceptable to offset a restaurants/hotels Food Waste in a socially and environmentally responsible way. The United Nations Environment Programmes backed “Food For Thought” initiative costs absolutely nothing to participate in, yet restaurants benefit tremendously from a win win partnership – a opportunity taken up by Marco Pierre White, James Martin and Judy Joo.

What is the value of a tree? Biologist, Professor T M DAS suggests $ 710,260 over a 50 year life-cycle

The value of a tree was published by the present author in 1979 in the Indian Biologist in Vol. XI, No. 1-2, pp 73.79. For the first time, the intrinsic value of a tree was determined on the basis of a various environmental benefits and services derived from a tree during its life span of 50 years and its amount was $196,250 calculated at the market rate that prevailed in 1979.

Several gastro pubs and celebrity chefs all over the UK are making an effort to revitalise fish and chips and make it the latest thing once again.
Renowned English chef Tom Kerridge, who runs the two Michelin starred Hand and Flowers in Marlow, Bucks, has even famously said that his “last meal on earth” would be cod and chips brought in a takeaway in his district in Linden, Gloucestershire called Danny Dykes.